Salmon w Olive, Parmesan & Brioche Crust
2 garlic cloves, roughly chopped
100g brioche or soft white bread, torn
2 lemons, zested
2 t fresh thyme leaves
¼ C chopped green olives
1 ½ C finely grated parmesan
20g butter, softened
1/3 C olive oil, plus extra to drizzle
4 x 160g pinboned portions, skin off
400g potatoes, chopped
¼ C cream
Salt & white pepper
Steamed green beans & lemon wedges, to serve
- Put garlic, brioche, lemon zest, thyme, olives and 1 C of parmesan in a food processor and blitz until finely chopped. Add butter and 2 T of the oil, then season and pulse until the mixture resembles small crumbs. Set aside.
- Season salmon then place on a lined baking tray. Press crumb mixture on top, then cover and chill for 30 minutes.
- Preheat the oven to 200°C. Cook potatoes in a saucepan of boiling, salted water for 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through remaining ½ C parmesan. Season well and keep warm.
- Drizzle salmon with oil and bake for 8-10 minutes or until crust is golden and the fish is almost cooked through. Serve with mash, beans, and lemon wedges.
Recipe adapted from taste.com.au
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